This quinoa chili with pumpkin, black beans, and garbanzo beans is meatless, vegetarian, vegan, and naturally gluten-free. This healthy chili is high in antioxidants and fiber. Thanks to quinoa, the recipe is packed with protein.
Add 1 cup of quinoa and 2 cups of water to a large pan.
Bring to boil. Reduce heat.
Simmer for about 15 minutes until the quinoa absorbs the water.
In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until the onion is soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), water, black beans (drained), garbanzo beans (drained), quinoa.
Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt.
Stir everything well, and season with more salt if needed.
Bring to boil.
Stir all the ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin quinoa chili for 15 minutes on simmer.